Skip to main content

Easy No-Bake Eclair Cake Recipe




This No-Bake Eclair Cake is very easy to make and delicious! .. but a little too sweet! If I make again with probably add some raspberries or another fresh fruit to cut the sweetness a little. Does take overnight to set so make ahead of time. I loved it as love eclairs!


Easy No-Bake Eclair Cake

Ingredients:
  •     2 3.5 oz package of instant vanilla pudding mix
  •     1 8 oz container of whipped topping (COOL WHIP) thawed
  •     3 cups milk
  •     2 package of graham cracker squares
  •     1 tub of chocolate frosting


Directions:

  1.  In a medium bowl, mix together the pudding mix, milk and Cool Whip.
     In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom.
  2. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
  3.  Spread half of the pudding mixture on top of the crackers.
  4. Layer another layer of graham crackers over the pudding mixture.
  5. Then layer the other half of the pudding mixture on top of crackers.
  6. Top with a final layer of graham crackers.
  7. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
     
  8. When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
     
  9. Take out and stir frosting. It should be easily spreadable now.
  10. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
  11. Place plastic wrap over top of dish and put back in fridge.
  12. Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.
  13. When ready, slice and serve!
Labels:

Comments

Post a Comment

Popular posts from this blog

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...
10 comments
Read more

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...
3 comments
Read more

Original Old Bay Crab Cakes

This is the original recipe off the Old Bay Seasoning tin.  A keeper! Original Old Bay Crab Cakes  Serves:  4 Ingredients: 2 slices dried bread, crusts removed 1 Tbs. milk 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon parsley flakes 1 tablespoon baking powder 1 teaspoon Old Bay Seasoning 1/4 teaspoon salt 1 egg, beaten 1 pound lump crabmeat vegetable oil Directions: 1. In a large bowl, break bread into small pieces. Moisten with milk. 2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking. 3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying. Mike’s comment’s: These are Maryland (Eastern Shore) style crab cakes. They are typically served either plain or ...
Post a Comment
Read more